Cream the cool room temperature butter with the brown and granulated sugars until the mixture is light and fluffy.

Mix in the egg and vanilla bean paste on low speed until the wet ingredients are just combined.

Whisk the flour, baking soda, baking powder, salt, and vanilla powder together in a separate bowl.

Gradually add the dry ingredients to the butter mixture, mixing until only a few streaks of flour remain.

Gently fold in the dark chocolate wafers, chopped milk chocolate, and semisweet chips by hand.

Portion the dough into large five-ounce balls and place them on a tray, keeping them tall rather than flat.

Cover the tray and refrigerate the dough for at least six to eight hours to develop flavor and prevent spreading.

Preheat the oven and bake the chilled dough balls on parchment paper until the edges are golden but the centers remain soft.

Allow the cookies to rest on the hot baking sheet for several minutes before transferring them to a wire rack to cool completely.